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Pissaladiere

A pissaladiere is the Provençal equivalent of an Italian pizza. The sweetness of the caramelized onions on the pissaladiere are balanced with the saltiness of the anchovies.   Pissaladiere


Slice onions

Cut 3 onions in half and slice into half-rings.

 

 
 
Cook onions

 
Heat 3 tablespoons of extra virgin olive oil in a large frying pan over a medium-low heat. Add the sliced onions and cook gently for 40 minutes, stirring occasionally, until caramelized. Add 1 clove of minced (crushed) garlic, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper and ¼ teaspoon dried thyme and cook, stirring, for 2 minutes.


Spread the onion mixture over the crust

  Spread the onion mixture evenly over 1 pre-made 12 x 8-inch rectangular pizza crust (or use a 12-inch round pizza base), leaving a ½-inch border around the edge.


Arrange anchovies on top

 
Arrange 10 anchovy fillets (halved lengthwise) in a criss-cross pattern over the onions.


Place halved olives on top

  Place 7 pitted and halved black olives in between the anchovies, cut side down.


Bake the pissaladiere and serve

 
Place the pissaladiere in a preheated 230°C/450°F oven, directly on the oven rack, and bake for 10 minutes. Remove from the oven and cut into four pieces to serve.


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